Tags

, , , , , , , , ,

First of all, don’t forget that now you can follow us on Twitter, we will be posting the recipes as well as some behind the scenes shots ;) @2minicooks

On my last trip to Spain as you all know I brought back some delies. Well, ‘pimientos del piquillo’ have always been one of my favourite dishes as the are very easy to make and you can use any filling you like or make some tapas with them, why not? they are delicious.

These small red peppers are harvested during September to December. Then, they are roasted over embers, which gives them a distinct sweet, spicy flavour, more akin to bell peppers than chilli peppers, despite their small size. They are then peeled and de-seeded by hand, before being packed into jars or tins for sale.

Sorry the quantities are not precise but you really need to use your instincts for this recipe!

Ingredients

  • 2 medium size onions
  • 3 garlic cloves
  • milk
  • flour
  • 1 tuna tin
  • 1 piquillo pepper tin
  • salt, pepper
  • olive oil
  • hard cheese

Preparation

Open the peppers tin, place them in an oven tray and cook them at 180ºc for 10 minutes. Chop the onion and garlic and sauté them in a frying pan until the onion becomes transparent. then add the tuna tin (better if it comes in brine and not in oil so you dont add more calories to the dish). After 5-8 minutes add some flour (1-2 tbsp +-) and stir well, make sure it doesnt burn and then the milk (1/2-1 cup). The idea is to get a bechamel sauce with all these ingredients inside so when the bechamel starts to cool the filling becomes thick – perfect to stuff your pepper!

When the peppers and filling are ready, start stuffing the peppers using a teaspoon to help you.

Put some hard cheese on top and cook them in the oven again just until the cheese in melted. Serve them with salad or as a side dish. Enjoy!

About these ads